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Partridge, M.A.K., Jiang, Y., Skerritt, J.H., and Schaich, K.M. 2003. Immunochemical and electrophoretic analysis of soluble modified proteins in extruded wheat flour. Cereal Chemistry 80 (6): 791-798.
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Schaich, K. M. 2002, EPR methods for detecting and identifying free radicals in foods, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc, Washington, D.C. pp. 12-34.
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Schaich, K.M. 2002. Free radical generation during extrusion: a critical contributor to texturization, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc., Washington, D.C., pp. 35-48
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Schaich, K.M. 2002. NO* production during thermal processing of beef: evidence for protein oxidation, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc., Washington, D.C., pp. 151-161.
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Schaich, K.M. 2002. A spin label study of water binding and protein mobility in a lysozyme model system, in Free Radicals in Foods: Chemistry, Nutrition, and Health, American Chemical Soc., Washington, D.C., pp. 98-113.
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Strange, E.D. and Schaich, K.M. 2000. Extraction of lipids from extruded corn-soy blends using amylase pre-digestion. J. Food Lipids, 7 (4): 217-224.
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Schaich, K.M. and Rebello, C.A. 1999. Extrusion Chemistry of Wheat Flour Proteins. I. Free radical production. Cereal Chem. 76:748-755.
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Robello, C.A. and Schaich K.M. 1999. Extrusion Chemistry of Wheat Flour Proteins. Il. Sulfhydryl/Disulfide Content and Protein Structural Changes, Cereal Chem.
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Schaich, K.M. 1998. Fat substitutes, World Book Encyclopedia, 1999A edition, World Book Publishing Co., Chicago, IL. Pp. 53-54.
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Schaich, K.M. 1998. Increasing diversity in IFT: from the glass ceiling to mentoring Food Technol. 52:58-6
